Delicious! This is perfect for special occasion/Sunday dinner-type meals. Try to use fresh thyme for this recipe.

6 medium carrots
3 medium parsnips
6 c cold water
1 T salt, optional
2 large cloves garlic, peeled
4 sprigs fresh thyme, optional
2 T butter
1 T heavy cream
1 T fresh thyme leaves or 1 t dried thyme,
salt and black pepper, to taste
additional fresh thyme leaves, for garnish (optional)

1. Peel the carrots and parsnips (if you like) and cut into approximately 2-inch chunks. Fill a medium saucepan with 6 cups cold water, bring to the boil and add salt, if desired. Place carrots, garlic, and the 4 sprigs fresh thyme, if using, in the water, reduce the heat, and simmer for about 5 minutes. Add parsnips and continue cooking until both carrots and parsnips are tender, about 15 minutes.

2. Remove from heat, drain (reserve cooking water for use as a vegetable broth, if you like) and discard thyme sprigs. Transfer carrots, parsnips, and garlic to the work bowl of a food processor. Add butter, cream, and the 1 T fresh or 1 t dried thyme leaves and purée until completely smooth or to a consistency of your preference. Season to taste with salt and pepper.

3. Serve immediately, garnished with fresh thyme, if you like. This can also be made ahead of time and warmed in a saucepan over low heat before serving.